Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization

Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization

Acetoin (3-hydroxy-2-butanone) is a key flavor compound that enhances the sensory profile of fruit vinegar. In this study, we developed a high-yield acetoin fermentation process using a synthetic microbial combination composed of Lactobacillus plantarum NF2 and Acetobacter pasteurianus NF171 for cit...

Full description

Saved in:
Bibliographic Details
Main Authors: Yerui OuYang, Shaoqing Zou, Panpan Liu, Linfeng Xie, Yiwen Xiao, Ya Wang, Guangjie Wu, Jiantao Liu, Bin Liu, Boliang Gao, Du Zhu
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-08-01
Series:Frontiers in Microbiology
Subjects:
acetoin biosynthesis
microbial combination
Lactobacillus plantarum
Acetobacter pasteurianus
transcriptome analysis
fruit vinegar
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1664794/full
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2025.1664794/full

Similar Items